Chicken Scaloppine with Balsamic Vinegar and Basil Serving Size - 4 Prepared By - DnD Recipe Rating
			4 chicken scaloppine (about 4 ounces each), pounded thin with a mallet 1/4 cup unbleached all-purpose flour 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 shallots, minced 2 garlic cloves, minced 1 cup chicken broth 2 tablespoons balsamic vinegar 1/4 cup basil leaves, torn
			Dredge the scaloppine in the flour, shaking off excess. Heat the olive oil in a 12-inch skillet over a high flame. Add the scaloppine in a single layer. Season with salt and pepper. Cook until golden on the bottom, about 2 minutes; turn. Cook on the other side until golden, about 2 minutes. Remove to a platter; cover with foil to keep warm. Add the shallots and garlic to the skillet; cook, stirring, for 1 minute. Add the broth and reduce over high heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Add the balsamic vinegar; cook until the sauce reduces and becomes syrupy, about 1 minute. Stir in the basil, return the chicken to the skillet, and turn a few times to coat with the sauce and to warm through. Serve hot.